Today for Breast Cancer Week we are back on the healthy kick. Tabbouleh is full of veggies, whole grains, and healthy fat. Tabbouleh is made from Bulgar, or cracked wheat. It is a staple in Middle Eastern cuisine. It is low in fat and high in fiber. Fiber is a big player in the fight against cancer. Research shows that a diet high in fiber can reduce your risk of cancer. That’s because the more fiber you eat, the less time harmful toxins spend inside your body. The other big part of Tabbouleh is the parsley. New studies are showing that parsley can help fight cancer, by slowing the development of tumors.
I am the only person in my house who likes Tabbouleh. So I made this for lunch one day, and enjoyed it for a few days. It is chalk full of cucumbers, tomatoes, parsley, mint, lemon juice and olive oil. It is so fresh, full of texture, and great flavor. This works well for a light lunch, a side dish with dinner, a salad for a potluck, or just about anything.
I enjoyed this with a few pita slices and some hummus. A perfect Mediterranean, veggie lunch. You can play with the amount of parsley and mint you add. The traditional Labenese version actually uses more parsley than bulgar, but I am not a fan of that. And since you are making it at home, you can make it anyway you want!
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It was a fun year of planning dishes around a different color each month. To wrap up the year we ended with the rainbow. At first I wasn’t sure if that meant any color of the rainbow, or our dish should be a rainbow of colors. I figured it was the later, so that is what I did. Turns out I was right, that is what everyone did! Complete with over the top rainbow cupcakes and rainbow jello (layered with 8 different colors), it was definitely a colorful and delicious day!
